Chinese cabbage salad with mung bean sprouts and smoked tofu - Prepared in the largest bowl you own
A rich, filling, and tasty salad that will satisfy the whole family. Make sure to prepare it in the largest bowl you have otherwise you'll have pieces of Chinese cabbage flying around your kitchen.
Wash the Chinese cabbage. Cut off the stalk, quarter the cabbage lengthwise and then cut the quarters into bite-sized pieces.
Rinse the mung bean sprouts (if you use any).
Rinse and halve the cherry tomatoes.
Drain the smoked tofu and cut it into small cubes.
For the sauce, whisk all ingredients together.
Layer the salad ingredients (Chinese cabbage, sprouts, tomatoes, smoked tofu) in a very large bowl. Pour the sauce over them and carefully stir until everything is well incorporated.
Notes
* When I have cooked chestnuts (up to 400 g / 14 oz), I use those as addition to the salad instead of the sprouts. The sweetness and "meatiness" of chestnuts goes well with the fresh Chinese cabbage.